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Thanks Lillian for sharing this,  it sounds like summer to me!


Fruit ‘n’ Nut Tossed Salad

Dressing:
¼ cup olive oil
2 tablespoons plus 2 teaspoons sugar
2 tablespoons white vinegar
1 tablespoon minced fresh parsley
¼ teaspoon salt
dash hot pepper sauce

Salad:
1/3 cup sugar
1 cup pecan halves
2 tablespoons butter
4 cups torn fresh spinach
4 cups torn romaine
1 can (15 ounces) mandarin oranges, drained
2 celery ribs, chopped
1 cup sliced fresh strawberries
4 green onions, chopped

For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and hot pepper sauce until well blended.  Cover and refrigerate.

In a heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes.  Add pecans and butter; stir constantly until butter is melted and pecans are coated.  Remove from the heat.  Pour onto a foil-lined baking sheet; cool completely.  Break pecans apart if necessary.

In a salad bowl, combine spinach, romaine, oranges, celery, strawberries, and onions.  Just before serving, drizzle with dressing; toss to coat.  Top with sugared pecans.